1149. ROAST PLACK-GAME, AND GROUSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for roasting
for serving
Instructions (5)
  1. Both plack-game and grouse should be trussed in the same manner as pheasants.
  2. Roast before a brisk fire.
  3. Five minutes before taking them up, froth with flour and butter, according to the directions for roast hare.
  4. When done, dish them up with gravy under them.
  5. Send to table with fried bread-crumbs and bread-sauce, in separate sauce-boats.
Original Text
1149. ROAST PLACK-GAME, AND GROUSE. BOTH these should be trussed in the same manner as pheasants then roasted before a brisk fire and five minutes before taking them up should be frothed with flour and butter, according to the directions for roast hare; when done, dish them up with gravy under them, and send to table with fried bread-crumbs, and bread-sauce, in separate sauce-boats.
Notes
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